Open AccessEffect of Quinoa (Chenopodium quinoa) and Canahua Wholemeals (Chenopodium pallidicaule) on Pasting Behavior of Wheat Flour
Author(s) -
Ivan Švec,
Marie Hrušková,
Rasa Kapačinskaitė,
Taťána Hofmanová
Publication year - 2019
Publication title -
advances in food science and engineering
Language(s) - English
Resource type - Journals
eISSN - 2520-7105
pISSN - 2520-7091
DOI - 10.22606/afse.2019.31001
Subject(s) - chenopodium quinoa , food science , falling number , retrogradation (starch) , wheat flour , starch gelatinization , gluten , starch , absorption of water , viscosity , barley flour , chemistry , agronomy , mathematics , amylose , materials science , botany , biology , composite material
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